Tamale French Toast with Cajeta Syrup

Slice the tamales into 1-inch thick rounds.

In a shallow dish or bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.

Heat a large skillet or griddle over medium heat. Add the butter and let it melt and coat the surface.

Dip each tamale slice into the egg mixture, ensuring both sides are well coated. Let excess drip off.

Place the coated tamale slices onto the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and heated through.

Repeat with the remaining tamale slices, adding more butter to the pan as needed.

Serve the tamale french toast immediately, drizzled generously with cajeta syrup. Garnish with chopped pecans or walnuts and a dusting of powdered sugar, if desired.